Mmmmmm!

This great recipe is courtesy of Bob and Linda’s dessert buffet. Thanks for sharing!

Flourless Chocolate Ganache Tart
By Laurel Kallenbach

Tart Shell:
1 cup Pecans 1 cup Walnuts
¾ cup Sugar 4 Tblsp. Butter
- Preheat oven to 375. Place ingredients in food processor, pulverize and press into a 10-inch tart pan. Bake crust for 10 minutes, or until golden brown.

Filling:
16 oz. Semi-sweet Chocolate 2 cups Cream
1 Egg Yolk Powdered Sugar

- Place chocolate in double boiler and melt.
- In another double boiler, pour in cream and heat until it’s scalding hot.
- Beat egg yolk into the boiler with chocolate. Then beat in hot cream. (Don’t panic if the egg yolk hardens the chocolate slightly. It will soften and smooth out again when you add the cream.)
- Pour mixture into shell and chill for at least 2 hours.
- Sprinkle with powdered sugar before serving.

Prepared by Lynn Dolven

8 oz. Mushrooms, sliced 8 oz. Fresh Mozarella
1, 10 ½ oz. pkg. Cherry Tomatoes 1 Tblsp. Olive Oil

Combine ingredients, add salt and pepper to taste. Marinate in refrigerator for 30 minutes.

1-1½ pound pasta, bowtie or similar, cooked & drained
Fresh Parmesan
½ cup Pesto

Put marinated vegetable mixture in large serving bowl. Pour hot pasta over mixture and let sit for two minutes. Toss with Parmesan and Pesto and serve.

This is one great salad!

Your choice Salad Greens – Kathy used Spring Mix and Romaine
6 oz. bag dried Walnuts
1 cup toasted Walnuts, Pine Nuts or Sugared Pecans
4 oz. pkg. Feta Cheese, crumbled
1 Braeburn or other tart apple, sliced
Raspberry Walnut Vinagrette, your choice

Toss and Serve

[/caption]

by Deb Seminary

Recently, my annual Margarita Party crew spent the weekend at Lake Metigoshe. We were celebrating the fact that we are now officially middle age! We spent the weekend touring the many bays, diaper diving and of course – eating.

Recipes will be posted separately. Let’s start with Lavash, prepared by Lori Burbach (more…)